SAEDNEWS: Yalda Night is a special occasion filled with Iranian traditions. For many newlyweds, it’s a chance to showcase their taste to the groom’s family. Colorful, beautifully decorated desserts add charm to the table and create an unforgettable night for all guests.
Ingredient | Amount |
|---|---|
Eggs | 2 |
Sugar | 1/2 cup |
Vanilla | 1 tsp |
Oil | 1/3 cup |
Yogurt | 1/3 cup |
Flour | 2/3 cup |
Cocoa Powder | 1/4 cup |
Baking Powder | 1 tsp |
Beat eggs, vanilla, and sugar with a mixer until creamy and slightly elastic.
Add oil and yogurt, mixing just until combined.
Sift together flour, cocoa powder, and baking powder. Add in 2–3 batches, folding gently with a spatula.
Line a 20 cm (8-inch) pan with parchment paper (you can use either a springform or a regular pan). Pour the batter into the pan.
Bake in a preheated oven at 170°C (340°F) for 45 minutes.
Once cooled, remove the cake from the pan. If using a regular pan, place the cake in a serving dish and carefully wrap the edges with acetate to fit snugly. If using a springform pan, wrap acetate around the cake inside the pan and secure the ring.
Ingredient | Amount |
|---|---|
Gelatin Powder | 10 g |
Water | 4 tbsp |
Whipping Cream | 200 g |
Mascarpone Cheese | 200 g |
Fresh Pomegranate Juice | 1 cup |
Mix gelatin powder with water and heat over a double boiler until dissolved.
Whip the chilled cream (kept in the fridge for a few hours) until it forms soft peaks.
Add mascarpone cheese and mix until smooth.
Stir in fresh pomegranate juice.
Add a small amount of mousse to the warm gelatin to temper it, then fold the gelatin into the mousse quickly using a mixer to combine without setting.
Pour the mousse over the cake and refrigerate for 3–4 hours before serving.
Enjoy! 😋
